Salads

Spinach Salad with Royal Pom™ Pomegranate Arils, Walnuts and Pomegranate Vinaigrette

A tangy, nutty and light all-round winner.

Serves: 4.
Prep Time: 15 minutes.

Preparation Only

Ingredients

• 1/3 cup Royal Pom™ pomegranate arils
• 6-8 cups baby spinach leaves
• 1/3 cup walnut pieces

Vinaigrette

• 1 Royal Pom™ pomegranate, juiced
• 2 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 2 tsp Dijon mustard
• 2 tsp honey
• Salt and freshly ground black pepper, to taste

Preparation Instructions

• To juice the pomegranate, cut in half (as you would a grapefruit) and juice using a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. One large Royal Pom™ pomegranate will produce about half a cup of juice.
• In a jar or container with lid, combine pomegranate juice, vinegar, olive oil, mustard and honey.
• Replace container lid and shake vigorously until dressing is combined well and slightly thickened. Season to taste.
• To remove pomegranate arils, use a sharp knife to cut off the pomegranate crown. Then cut the pomegranate into even sections. Immerse sections in a bowl of cold water and gently roll out arils with your fingers or a spoon. Discard everything else and strain water.
• Place spinach leaves in a large salad or mixing bowl. Add fresh pomegranate arils and walnuts.
• Drizzle vinaigrette over spinach and toss lightly.